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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian JISIP: Jurnal Ilmu Sosial dan Pendidikan Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Abdi Masyarakat
Hamidatun Hamidatun
Department Of Food Technology, Faculty Of Food Technology And Health, University Of Sahid
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Education Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Social Sciences Other

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STRATEGI PENGEMBANGAN SDM DALAM MENDUKUNG KEBIJAKAN MBKM DI FAKULTAS TEKNOLOGI PANGAN DAN KESEHATAN Rahmawati Rahmawati; Shanti Pujilestari; Hamidatun Hamidatun
JISIP: Jurnal Ilmu Sosial dan Pendidikan Vol 6, No 3 (2022): JISIP (Jurnal Ilmu Sosial dan Pendidikan)
Publisher : Lembaga Penelitian dan Pendidikan (LPP) Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jisip.v6i3.2770

Abstract

Independent Learning Independent Campus (MBKM) was initiated by The Ministry Education and Culture in 2020 is one of the policy in order to prepare a great generation in againts of the industrial revolution 4.0. The success of MBKM program requires a synergistic role from all elements of human resources in university including lecturer and education staff.  Faculty of Food Technology  and Health, Sahid University, Jakarta has implemented MBKM program since 2021 with 2 main programs namely entrepreneurship and humanitarian projects. The aims of this study were to analyze the strengths and weaknesses of lecturers and education staff and prepare startegies to develop the quality of  lecturers and education staff in supporting MBKM policies. The result show that there will be further sozialization about MBKM policy for lecturers and education staff. The faculty also encourage lecturers to meet the qualifications and competencies as supervisors of MBKM program. Educational staff will be strengthen in the function as administration, management, supervision and technical services regarding MBKM activities
Peningkatan Kapasitas Kelompok PKK Melalui Pelatihan Produk Olahan Ubi Jalar Ungu di Desa Bangbayang, Kabupaten Cianjur Hamidatun Hamidatun; Shanti Pujilestari; Euis Widiati
Abdi Masyarakat Vol 4, No 2 (2022): Abdi Masyarakat
Publisher : Lembaga Penelitian dan Pendidikan (LPP) Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/abdi.v4i2.4545

Abstract

Bangbayang Village, Gekbrong District, Cianjur is an area with the main agricultural commodities being rice and purple sweet potato. This program aimed to increase knowledge and ability of PKK group in the Bangbayang Village in processing purple sweet potato into chips and cakes. The method used in this activity were an analysis of PKK group condition, training on food production and packaging labels, as well as evaluation of knowledge and attitudes. Based on the activities carried out, several benefits were obtained for partners including increasing knowledge about food production based on purple sweet potato and packaging labels, increasing partner attitudes and increasing partner capabilities in manufacturing chips and cakes of purple sweet potato products.In addition, based on the evaluation of the usefulness of the program, most of the participants agree to make the product as an alternative for new business ideas.
The Pelatihan Inovasi Produk Pempek dengan Penambahan Sayuran pada Pelaku UMKM Kelurahan Cipedak Jakarta Selatan Almira Nuraelah; Khoirul Anwar; Hamidatun Hamidatun; Syafiqa Suhaila; Winda Zahraningrum
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 1 (2023): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.9.1.65-72

Abstract

Pempek is a traditional food originated from Palembang, South Sumatera and popular to all Indonesian people. Small and Medium Enterprises (SMEs) in Cipedak, South Jakarta is one of the SMEs that produce mackerel based pempek products. Technological advances encourage SMEs actors to do innovation in order to increase the selling value of pempek products.This community service activity aims to provide knowledge and training to SMEs actors about innovations in producing pempek with addition of vegetables. The implementation method is consist of counseling about the ingredients used in producing pempek with addition of vegetables, direct practicing of produce pempek, and assessing the level of preference for vegetable pempek products with preference tests. This training succeeded in increasing the skills and knowledge of the participants, especially in the development of delicious and nutritious pempek products. Besides, the hedonic test results showed that pempek product with addition of vegetables were favored by participants in terms of color, smell, taste and texture. This training is expected to be the beginning of the development pempek products with more selling value to the pempek business community, especially in Cipedak, South Jakarta.
Prospects of bioinformatics approach for exploring and mapping potential bioactive peptide of Rusip (The traditional Indonesian fermented anchovy): A Review Muhammad Alfid Kurnianto; Fathma Syahbanu; Hamidatun Hamidatun; Ifwarisan Defri; Yushinta Aristya Sanjaya
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 2 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.02.3

Abstract

Rusip is a traditional Indonesian side-dishes food that is a fermented anchovy product originating from Bangka Belitung. During the fermentation, various lactic acid bacteria grew in rusip and produced bioactive peptides because of proteolytic enzyme action. Several treatments to obtain bioactive peptides can be conducted (fermentation, in vivo digestion, and in vitro hydrolysis using enzymes). The in vivo and in vitro methods are a widely used approach, but these methods are costly and time-consuming. These limitations could be solved by the bioinformatics approach. This method manages and interprets information about biological systems that employ computational methods. This study aimed to review recent studies on rusip and similar fermented fish and peptide bioactive with their bioactivity), steps, advantages, and limitations of bioactive peptide studies using the bioinformatics approach. The review article was written using narrative literature review method, which based on in-depth investigation from scientific literatures by identifing keywords, reviewing the content of articles, and synthesizing the findings. The results showed that using bioinformatics has provided opportunities for the development of bioactive peptides. Through this method, bioactive peptide identification begins with determining the main sample protein and the enzymes in protein hydrolysis. The further steps are protein hydrolysis simulation, determining the potential for bioactivity, and molecular docking. The bioinformatics analyses were performed synergistically to predict the protein or peptide characteristics from the sample and its bioactivity and determine its interaction with their receptor. However, despite the advantages, the bioinformatics approach also has several limitations, such as the lack of certain types of proteins or peptides in the database and hydrolysis simulation tool. Combining conventional and in silico methods (hybrid method) is potential to obtain the new and promising bioactive peptides from rusip and other fermented fish (i.e., budu, bekasam, and pla duk ra) and meat products for development product, both functional food and supplements.
Karakterisasi mutu minuman jeli okra nanas dengan kombinasi karagenan-konjak[Characterization of pineapple okra jelly drink quality with different concentrations of carrageenan-konjac combination] Julfi Restu Amelia; Shanti Pujilestari; Hamidatun Hamidatun; Putri Monica
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i2.140-149

Abstract

ABSTRACTOkra-pineapple jelly drink requires hydrocolloid as a gelling agent. The combination of carrageenan-konjac hydrocolloid used was 75:25 in order to produce acceptable and good quality jelly drink characteristics. This study aimed to characterize the quality of pineapple okra jelly drink with the addition of hydrocolloid (carrageenan-konjac combination). The concentration treatments of the carrageenan-konjac combination 75: 25 in this study were 0.6%, 0.7%, 0.8%, 0.9% and 1%. The research was carried out using a completely randomized design (CRD) experimental method with one factor and 3 replications. Data were analyzed statistically with ANOVA and Duncan multiple range test. The results showed that the concentration of the carrageenan-konjac combination had a significant effect on viscosity, water content, total dissolved solids, hedonic and scoring texture quality tests, but had no significant effect on pH, hedonic and scoring tests for color, taste and aroma. The best concentration of carrageenan-konjac combination in pineapple okra jelly drink was a concentration of 0.9% which had characteristics: viscosity 2488.33 cP, pH 4.05, water content 94.22%, total dissolved solids 5.10º Brix and sensory score from 3.9-4.2 (like) for color,  aroma ,  taste and texture.   This best treatment had greenish yellow color, fragrant aroma,  sweet taste and slightly chewy texture. The supporting test in the form of antioxidant activity test (IC50) was 16.47 ppm indicated  in the very strong category. 
Co-Authors Euis Widiati Fathma Syahbanu Ifwarisan Defri Julfi Restu Amelia, Julfi Restu Khoirul Anwar Kurnianto, Muhammad Alfid Nuraelah, Almira Putri Monica Rahmawati Rahmawati Shanti Pujilestari, Shanti Syafiqa Suhaila Winda Zahraningrum Yushinta Aristya Sanjaya